I have this book; Nourishing Traditions. I read through it every now and again because I find the information so valid, it just makes good sense. But the sense is so overwhelming. I am so far from where I want to be...still. I felt I was ready to take the next step, so I dusted off that yellow cookbook and found what I was looking for.
I am ready for the benefits of soaking grains and beans. The reason being the natural phytic acid that is present to prevent them from sprouting prematurely. This acid is an anti-nutrient, meaning it blocks the absorption of nutrients on your body. Soaking grain and beans in a slightly acidic solution (vinegar, lemon juice, cultured products) for 12 to 24 hours breaks down the phytic acid for ease of nutrient absorption and digestibility.
So I have had some messes as I experiment with my own recipes and try to change them to incorporate this soaking method. But alas, success...more than success. These pancakes are hands down the best I have ever had! It takes planing ahead and I am slowly getting the hang of it. It takes an extra step in the already elaborate meals I plan. It definatly takes the love of health and good food to drive me in my quest for knowledge.
What is your latest quest you have set out to master in the name of health?
1 cup kamut
½ cup barley
¼ cup amaranth
1 ½ cup kefir
1 cup milk
2 eggs
2 tablespoons coconut oil
2 tablespoons real maple syrup
½ teaspoon salt
2 teaspoons vanilla
1 teaspoon baking soda
1 tablespoon Rumford's baking powder
Sometime the day before, place grain and kefir in blender, mix on low until combined and cover. In the morning add milk, eggs, oil, syrup, salt and vanilla. Blend for 3 minutes until very smooth. Add baking soda and powder and pulse until combined. At this point the batter will start to grow so you may need to transfer it to a large bowl. Pour/ladle onto a preheated 350 degree skillet and cook on each side for 1 minute. For extra crispy edges, brush pan with butter or coconut oil.
This post is part of Real Food Wednesdays.
This recipe looks fabulous, I have just begun the journey of "soaked" foods. The only thing I've made thus far is a super delicious soaked, baked oatmeal. It uses buttermilk to soak the oats. Could I replace the kefir in your recipe with buttermilk? Why do you use the kefir over buttermilk? Buttermilk would be a more cost effective choice right?
ReplyDeleteI don't have a buttermilk starter, just kefir which I culture daily with raw milk. Store bought buttermilk is homogenized and pasteurized so I don't use it. Buttermilk surely works for soaking grains as it is acidic, culturing your own would be optimal.
ReplyDeleteI am interested in the fermentation process as well. I hope to start incorporating this process into my daily cooking. I am excited to try this recipe out!
ReplyDeleteStarleen
DO you just leave the pancake mixture out on the counter overnight or put it into the fridge overnight?
ReplyDeleteI leave it out.
ReplyDeleteFor anyone who has been wanting to try this recipe but hasn't, do it now! I made these yesterday and they were delicious. I halved the recipe for our family of 3 and had to do a minor grain substitution, based on what I had available, but the end result was delicious! Thank you Kara, your recipes always turn out perfect.
ReplyDeleteI have just started soaking grains and find that as a full time working mama, it actually saves me time. It takes planning ahead, but usually the grains take less time to cook, and I think they are tastier as well. I especially appreciated this recipe because there was very little cleanup involved.
That is awesome, Jessica! Thanks for the success story, love to hear those. Don't you just feel so good after eating those? I notice a difference.
ReplyDeleteYes, I do as well. My husband has Crohn's Disease and some diets recommend that he stay away from whole grains. I feel that both the soaked and sprouted grains are MUCH better on his digestive system, and he is still benefiting from the nutrition of whole grains (even more so since soaked/sprouted grains are more nutritious).
ReplyDeleteI do have a question related to your home-sprouted flour. Since I still have yet to purchase a mill, I am wondering if my food processer would be able to grind the sprouted grains fine enough (assuming they are softer once sprouted)...?
Thanks again!
I have wondered how people with grain sensitivities would do with soaked grains.
ReplyDeleteI would guess that the food processor would not make a great flour, but I have never tried it. Flour is a very fine texture to achieve. I would imagine baked goods made with a coarser flour would be dense and heavy, yeast or baking powder would not be able to hold them up. Before splurging on a grinder, I would give it a try and see how palletable you find the end results.
I tried this recipe this morning and was amazed at how light and fluffy these pancakes are. I can't wait to try more of your whole grain recipes. Thanks!
ReplyDeleteTwo thumbs up! I loved how quickly they cooked. It made a good amount for us too. Thanks again!
ReplyDeletethis might be a silly question, but when you say 1 c. kamut, 1/2 c. barley, do you mean the grain or the flour? so if i just have the grain, i grind it up first before putting it in with the kefir? or grind it afterwards?
ReplyDeleteGood question. You can really do either one, though you will need to use about 1/2 cup more if you choose to go with flour. This recipe is intended to be started with the whole grain, which is the beauty of blender pancakes.
ReplyDelete